Growing up in Colombia, Wharton sophomore Sebastian Jaramillo learned both the art and practicality of culinary skills. "My mom always said that if you know how to cook, you can never starve."
Here at Penn, Sebastian's love of cooking leads him to kitchen-hop all over campus, cooking almost every day for himself and his friends. "Food is the way to anyone's heart. If I call a friend and ask whether I can come over and make dinner, no one says no."
His foods of choice are traditional Latin dishes, with a natural bias towards Colombian cuisine. Tonight, he's making a favorite called "Sudado" - a recipe that is perfect for your next dinner party. It's an easy way to make a lot of food, and doesn't require constant attention. That way, it's easy to prepare the meal without ignoring your guests.
Though sudado is usually made with chicken ("who doesn't like chicken?" he asks), the meat can be easily substituted according to preference. Also, depending on how stocked your kitchen is, this dish can be cooked on the stove or in a Crockpot for 45 minutes to an hour almost untouched.
All in all, it's simple, delicious, and the perfect choice for your next Latin-inspired dinner party.
Sudado
Yields enough for 4-5 people
Ingredients:
2 Tomatoes
1 Onion
2 Tbsp Olive Oil
Peeled Potatoes
Chicken (about 2 drumsticks per person)
1 packet/cube of bouillon
Rice
Dice the tomatoes and onions, then add to bottom of a pot with 2 tablespoons of olive oil and bouillon. Let simmer for 10 minutes. Layer the potatoes on top. (Potatoes soak up the juice from the vegetables and make sure that the chicken doesn't burn or stick to the bottom of the pot.) After about 20-25 minutes, add the chicken, and then pour the remaining tomato and onion mixture over top. Watch until chicken is done to desired consistency.
For the rice (Sebastian recommends starting the rice when you add the chicken): add rice and a little olive oil to a pot and mix. Add 2 cups of water for every 1 cup of rice, let the water boil, then lower the heat and let simmer for about 25 minutes.
Serve chicken, potatoes, tomatoes, and onions over the rice (at the bottom of the pan there should be a paste that makes for a great sauce for the rice). Enjoy!
